One-Serving Indian Vegetable Biryani with Cauliflower

Saucepan, spoon or spatula

10

35

Indian

Indian Vegetable Biryani, Cauliflower, Basmati Rice, Vegetables, Spices

lunch, dinner

1

1/2 cup basmati rice

1/4 cup cauliflower florets

1/4 cup diced carrots

1/4 cup diced bell peppers

2 tablespoons vegetable oil

1 teaspoon cumin seeds

2 cloves garlic, minced

1 teaspoon ground turmeric

1 teaspoon garam masala

Salt to taste

Rinse the basmati rice in cold water until the water runs clear. Soak the rice in cold water for 10 minutes. Drain and set aside.

Heat the oil in a large saucepan over medium heat. Add the cumin seeds and garlic and cook for 30 seconds until fragrant.

Add the cauliflower florets, carrots, bell peppers, turmeric and garam masala to the pan and stir to combine. Cook for 5 minutes until vegetables are tender-crisp.

Add the drained basmati rice to the pan and stir to combine with the vegetables. Season with salt to taste and add 2 cups of water or vegetable broth to the pan. Bring to a boil then reduce heat to low and cover with a lid. Simmer for 15 minutes or until all liquid is absorbed and rice is cooked through. Fluff with a fork before serving hot or warm as desired.

Calories – 350 kcal; Fat – 5 g; Carbohydrates – 60 g; Protein – 10 g; Sodium – 300 mg; Fiber – 5 g

Enjoy this flavorful one-serving Indian Vegetable Biryani with Cauliflower made with fragrant basmati rice, vegetables, spices and herbs! This dish is easy to make in just 25 minutes!

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The state of Himachal Pradesh is known for its use of nuts in dishes, such as khoru and chha ghost.